Key Lime Pie

This Key-Lime Pie recipe calls for the creation of a simple key-lime custard, as opposed to using sweetened condensed milk as in so many others. Complete integration of the corn starch with the cold water is an important first step in creating a smooth filling texture. Furthermore, having one drop of egg yolk pollute the egg whites used in the meringue topping will not allow it to form properly, so take care while separating.

Key Lime Pie

Equipment

Pre-heat Oven to 300°F

Ingredients

Pie Crust

  • 1 Pre-made Graham Cracker Crust

Pie Filling

  • 3 Egg Yolks
  • 3 tbsp Corn Starch
  • 1 cup White Sugar
  • ¼ cup AP Flour
  • ¼ tsp Salt
  • 2 cups Water
  • ⅓ cup Key Lime Juice
  • 1 tbsp Butter

Meringue Topping

  • 3 Egg Whites
  • 6 tbsp Fine White Sugar
  • ¼ tsp Cream of Tartar

Procedure

  1. Whisk cornstarch and cold water evenly, place over medium-high heat, stirring constantly
  2. Add sugar, flour, and salt while whisking. Heat to simmer and allow to thicken evenly
  3. Temper egg yolks with hot mixture, finally combine egg yolks and key lime juice and return to heat
  4. Cook for approximately 2 minutes (allow to thicken). Take off heat and stir in butter
  5. Whisk egg whites, sugar, and cream of tartar into meringue topping (stiff peaks)
  6. Pour cooled pie filling into graham cracker crust, spread meringue topping over pie
  7. Bake for 10 Minutes at 300°F